Make good use of home-grown tomatoes

It's the season for more backyard-grown tomatoes than you can possibly eat and enjoy. To help you avoid wasting tomatoes, Chefs Hans Schadler at the Williamsburg Inn and Rhys Lewis at the Williamsburg Lodge in Colonial Williamsburg share these fresh tomato-based recipes:

GARDEN GAZPACHO

4 cups cold tomato juice

1 small onion, minced

2 cups freshly chopped tomatoes

1 cup green pepper, minced

1 teaspoon honey, optional

1 clove garlic, crushed

1 carrot minced

1 cucumber, diced

2 scallions, chopped

Juice from ½ lime and ½ lemon

2 tablespoons wine and vinegar

1 teaspoon cilantro, fresh

1 Teaspoon basil, fresh

Dash of cumin

¼ cup fresh parsley, minced

2 teaspoons olive oil

1 teaspoon Tabasco sauce

Salt and pepper to taste

Combine all ingredients and puree if desired. Chill for two hours. Yield: six servings.

TOMATO BASIL VINAIGRETTE

2 quarts cider vinegar

1 gallon salad oil

½ gallon olive oil

16 Beefsteak tomatoes, blanched, peeled, seeded diced fine

1 large Vidalia onion, peeled, diced

12 cloves fesh garlic, chopped fine

3 bunches fresh basil, stemmed, chopped fine

1 bunch fresh oregano, stemmed, chopped fine

1 bunch Italian parsley, stemmed, chopped fine

1 bunch fresh chives, sliced thin

2 tablespoons brown sugar

Fresh ground black pepper

Kosher salt

Combine vinegar, garlic, onions, salt and pepper and whisk in the oils.

Add the tomatoes and herbs and season to taste.

Reserve chilled. Yield: 2 gallons

THREE TOMATO SALAD

12 red Beefsteak tomatoes, cut in 16 wedges

12 yellow tomatoes, cut in 16 wedges

12 green tomatoes, cut into 8 wedges

3 jalapeño peppers, seeded, diced fine

1 Spanish onion, peeled, cut in half and sliced thin

1 bunch scallions

1 bunch cilantro, stemmed, chopped

6 cloves garlic, chopped fine

1 tablespoon brown sugar

¾ cup extra virgin olive oil

¼ cup cider vinegar

Kosher salt and pepper

Combine the tomatoes, jalapenos, onions and scallions in a large mixing bowl.

Chef's tip: "Sweating" is to cook over low heat in a small amount of fat, usually in a covered pan or pot. It's a technique often used to describe the way aromatic vegetables such as onions, carrots and celery are cooked prior to adding other ingredients. The objective in sweating vegetables is to soften them and release the moisture in them, not to brown them. This release of moisture is how the term "sweat" gets its name.

TOMATO BASIL SOUP

1 gallon chicken stock

15 large tomatoes

1 large onion, finely diced

1 cup fresh basil (chiffonade cut)

1 teaspoon kosher salt

1 teaspoon black pepper

¼ cup garlic, chopped

1 pound unsalted butter

Peel and deseed the tomatoes; sauté with the garlic, onion, salt pepper and fresh herbs. Add the chicken stock and simmer for approximately 1 hour on low heat. Completely blend while adding the butter. Taste for salt and pepper and adjust to taste and serve.

TOMATO CURRY SOUP

1 gallon chicken stock

15 large tomatoes

1 large onion, finely diced

2 tablespoons curry

1 teaspoon kosher salt

1 teaspoon black pepper

¼ cup chopped garlic

1 pound unsalted butter

Peel and deseed the tomatoes and sauté with the garlic, onion, salt pepper and curry. Add the chicken stock and simmer for approximately 1 hour on low heat. Completely blend while adding the butter. Taste for salt and pepper and adjust to taste and serve.